With the continuous improvement of consumer requirements for the safety and quality of aquatic products. Fish processing enterprises are facing multiple challenges such as microbial control. Shelf life extension and food safety compliance. Although traditional disinfection methods such as chlorinated disinfectant (sodium hypochlorite) have bactericidal effect. There are problems such as irritating odor. High residual risk, and strong corrosion to equipment. In recent years. Hypochlorous acid generator has become an ideal solution for cleaning. Fresh-keeping and disinfection of fish processing due to its high efficiency, safety and environmental protection.
What is hypochlorous acid? Why is it suitable for fish processing?
Due to hypochlorous acid (HClO) is a strong oxidizing agent. With a very strong broad spectrum bactericidal ability. Therefore can kill bacteria, viruses, fungi and spores in a few seconds to tens of seconds. Different from the traditional sodium hypochlorite (84 disinfectant main component). At the same time the pH value of hypochlorous acid is close to neutral (5.0-6.5), no irritation to the skin. No corrosion to the equipment. And friendly to the environment. Through the hypochlorous acid generator site electrolysis of dilute hydrochloric acid or salt solution preparation. The concentration is controlled, fresh preparation, no storage and transportation, greatly reducing the risk of use.
In fish processing, Due to hypochlorous acid can safely contact the surface of fish without affecting the flavor and texture of fish, and quickly decompose into water and trace salts after action. Therefore without harmful residues, in line with HACCP and international food safety standards.
Hypochlorous acid generator parameters
| Model Name | Hypochlorous acid generator used for fish processing, cleaning, preservation and disinfection FL-SAEW-1000，2000，4000，6000，9000 |
|---|---|
| flow | 100L/H,200L/H，300L/H，500L/H，1000L/H（Flow can be customized） |
| Concentration | 10-1000PPM（Adjustable） |
| Electrolyte | Salt（Nacl) Or Hydrochloric acid(HCL） |
| Hypochlorous acid PH | 5-6.5 |
| Sodium hydroxide PH | 10-13.5 |
| Voltage | 220V/50Hz，380V/50Hz，110V/60Hz |
| The proportion of hypochlorous acid in ACC | >98.50% |
| Softened water system | One on standby and one in use |
| Weight | 95kg，120kg,180kg，210kg |
| Dimensions of hypochlorous acid generator | Can be customized |
Three core applications of hypochlorous acid generator in fish processing
1，Fish are cleaned and disinfected to control organisms from the source
After catching fish, the body surface, gill and intestine carry a large number of pathogenic bacteria such as psychrophilic bacteria, Escherichia coli, Salmonella and so on. Traditional water washing can only remove part of the dirt, but can not effectively kill bacteria. Soaking or spraying raw fish with hypochlorous acid at a concentration of 20 to 50ppm for 1-3 minutes significantly reduced the total number of initial colonies, inhibited the growth of spoils and reduced the risk of cross-contamination during subsequent processing.
2,Disinfection of processing environment and equipment: ensure clean production
Due to fish processing workshop, conveyor belt, cutting tool, board, cleaning tank and other equipment surface easy to form biofilm, become a microbial “hotbed”. Therefore hypochlorous acid generator can prepare 50 to 100ppm of disinfectant, through atomization spray or wipe, quickly destroy the biofilm structure, killing hidden pathogens. Compared with alcohol or quaternary ammonium salt disinfectants, hypochlorous acid has no irritating odor and does not corrode stainless steel equipment, especially suitable for high frequency and continuous production environment.
3. Freshness and packaging: extend shelf life
In the last layer of ice or spray treatment before packaging of chilled fish, use 10-30ppm hypochlorous acid water instead of ordinary water to continuously inhibit the microbial reproduction on the surface of fish.At the same time the experimental results show that the shelf life of fresh fish fillets treated with hypochlorous acid can be extended by 2 to 4 days under the condition of 0-4℃ cold storage, and the TVB-N (volatile base nitrogen) value rises slowly, and the meat quality, color and elasticity are better maintained.
Hypochlorous acid generator is gradually replacing the traditional chemical disinfectant and becoming the core tool for fish processing enterprises to improve food safety and fresh-keeping ability. It not only solves the problem of disinfection of raw materials with high bacterial load, but also achieves the dual goals of environmental friendliness and cost saving. For aquatic product processing enterprises that want to improve product competitiveness, extend shelf life and reduce food safety risks, introducing hypochlorous acid generator is a wise investment with high return and low threshold.
For further information on equipment selection, application cases, or compliance documents, consult a specialist water treatment and food disinfection technology supplier.
